with Creamy Slaw & Crispy Shallots
It's roast beef and prawns, but not as you know it! We're using our mild, yet flavourful garlic stir-fry sauce to lift succulent lamb rump to new heights. A classy side of creamy slaw with crispy shallots is all that's needed to create a meal fit for a pro! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Crispy Shallots
1 sachet
Peeled Prawns
190 g
Beef Rump
300 g
Garlic Stir-Fry Sauce
1 packet
Slaw Mix
1 packet
Cucumber
1
Mayonnaise
2 tbs
• Season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• While beef is resting, roughly chop cucumber.
• In a medium bowl, combine the mayonnaise and a drizzle of vinegar.
• Add slaw mix and cucumber, tossing to combine. Season to taste.
• Slice Sichuan-glazed beef.
• Divide creamy slaw, prawns and beef between plates.
• Spoon over any resting juices. Garnish with crispy shallots to serve. Enjoy!
2020
kJ
Energy (kJ)
482
kcal
Calories
27.2
g
Fat
5.8
g
of which saturates
20.5
g
Carbohydrate
15.7
g
of which sugars
4.5
g
Dietary Fibre
46.8
g
Protein
30.6
mg
Cholesterol
1350
mg
Sodium
